Analogue cheese is usually obtained from blending of water with fats and/or proteins and/or powder milk.
The Analogue cheese is prepared by blending various edible oils/fats, proteins (e.g. casein powders), water, emulsifying salts (ES) and other ingredients.
This type of cheese is more and more used also because of the good ratio of quality/price thanks to the simplicity of production.
Sales of analogue cheese are strictly linked to the increasing interest in the food sector, where the extended supply reduces the cost. Another important factor is the increasing interest among consumers in food products containing lower quantities of total fats, saturated fats, cholesterol and calories.